Louisiana Chicken Pasta Recipe 445

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LOUISIANA CHICKEN PASTA



Louisiana Chicken Pasta image

Tasty parmesan crusted chicken served up in an authentic New Orleans sauce over bow tie pasta.

Provided by Cassie Marshall

Categories     Main Course

Number Of Ingredients 21

1 lb chicken breasts
10 oz bow tie pasta
8 oz sliced cremini mushrooms
3 cloves garlic
2 chopped green onions
1 egg
1 cup parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp olive oil
2 tbsp butter
1/2 large red bell pepper
1/2 large yellow bell pepper
1/4 cup flour
1/2 cup breadcrumbs
A little salt and pepper
1 cup heavy cream
1/2 cup grated parmesan cheese
1 cup chicken stock
2 tbsp cajun seasoning
1 tsp salt

Steps:

  • First, you will need to prepare the seasoning for the chicken breasts. Grab two bowls, placing the egg, salt, pepper, garlic powder and Italian seasoning in one, and breadcrumbs, parmesan and flour in the other.
  • Next, dredge each chicken breast in both the egg bowl and the breadcrumbs bowl and press, ensuring that the mixtures are coating the chicken. Coat both sides and press again.
  • Coat all chicken breasts and place on a plate.
  • Heat the butter and olive oil in a skillet over medium high heat, and place in your coated chicken and cook for 3-5 minutes on one side. If you move the chicken the coating will drop off, so leave on one side, and press down whilst it cooks.
  • Using tongs, you can lightly turn the chicken once the first side has crisped to a golden brown, and then cook the other side for about 4 minutes.
  • Once cooked, remove from the skillet.
  • Melt another tablespoon of oil and butter in the skillet, and throw in the mushrooms to cook for about 2-3 minutes.
  • Throw in your green onions and bell peppers and cook on medium high until soft. Toss in your garlic cloves and stir.
  • Whilst cooking, you will want to bring a large pot of water to the boil ready to cook the pasta. Once the water is boiling, add in your pasta and turn down to simmer, following instructions on the package. Drain pasta once done.
  • To make your sauce, mix together heavy cream, cajun seasoning, and the chicken stock with a little salt. Once done, add to the skillet with the peppers.
  • Now, you can add your pasta to the skillet and stir until the sauce completely coats the bow ties, and add a little more parmesan cheese to melt in with the pasta.
  • Once ready, you can slice up the chicken into strips and serve on top of each dish of pasta, topping with a little freshly grated parmesan cheese, and enjoy!

Nutrition Facts : Calories 674 kcal, Fat 36 g, SaturatedFat 17 g, Cholesterol 209 mg, Sodium 995 mg, Carbohydrate 62 g, Fiber 3 g, Sugar 5 g, Protein 47 g, ServingSize 1 serving

LOUISIANA CHICKEN PASTA (CHEESECAKE FACTORY COPYCAT)



Louisiana Chicken Pasta (Cheesecake Factory Copycat) image

Cheesecake Factory Copycat Louisiana Chicken Pasta with Parmesan, mushrooms, peppers and onions in a spicy cajun cream sauce.

Provided by Sabrina Snyder

Categories     Main Course

Time 35m

Number Of Ingredients 24

1 teaspoon red pepper flakes
1 teaspoon cajun seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 cups heavy cream
1 cup chicken stock
1 tablespoon cornstarch
1 cup Parmesan Cheese (shredded)
4 chicken breasts (butterflied)
1/4 cup flour
1 cup breadcrumbs
1/2 cup parmesan cheese (grated)
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 eggs
4 tablespoons vegetable oil
1 lb Farfalle pasta
2 tablespoons butter
1/2 yellow bell pepper (sliced)
1/2 red bell pepper (sliced)
1/2 red onion (sliced)
8 ounces crimini mushrooms (sliced)
1 tablespoon minced (garlic)
1/4 cup parsley (for garnish (optional))

Steps:

  • Mix the Sauce ingredients together and set aside.
  • Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
  • Drain but do not rinse.
  • Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
  • In a second bowl whisk the eggs.
  • Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
  • Let chicken sit on a tray while you cook the vegetables.
  • Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
  • Cook for 3-5 minutes until just starting to brown but not break down.
  • Remove the vegetables from the pan.
  • Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.
  • Remove the chicken from the pan and drain the oil.
  • Add the pasta and vegetables to the pan with the sauce mixture.
  • Let thicken and stir for 3-5 minutes.
  • While the sauce is cooking slice up the chicken.
  • Serve the pasta with the sliced chicken on top and extra Parmesan as desired.

Nutrition Facts : Calories 1095 kcal, Carbohydrate 83 g, Protein 60 g, Fat 57 g, SaturatedFat 34 g, Cholesterol 289 mg, Sodium 1252 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CHEESECAKE FACTORY'S LOUISIANA CHICKEN PASTA



Cheesecake Factory's Louisiana Chicken Pasta image

Make and share this Cheesecake Factory's Louisiana Chicken Pasta recipe from Food.com.

Provided by 1 Baker

Categories     One Dish Meal

Time 1h45m

Yield 5-7 serving(s)

Number Of Ingredients 18

4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
3/4 cup breadcrumbs
1/4 cup parmesan cheese (grated)
1 cup milk
2 tablespoons flour
1 tablespoon butter
1 small yellow pepper (chopped)
1 small red bell pepper (chopped)
3/4 small red onion (chopped)
3 whole garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1 1/4 pints whipping cream
1 cup low sodium chicken broth
4 tablespoons fresh basil (thinly sliced)
1 cup grated parmesan cheese
1 (12 ounce) package bow tie pasta
1 cup mushroom (sliced)

Steps:

  • Melt butter in large skillet over medium heat.
  • Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
  • Add garlic and crushed red pepper to skillet and saute 3 minutes.
  • Add whipping cream and chicken stock.
  • Simmer until sauce re-heats and thickens slightly, about 5 minutes.
  • Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
  • Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
  • Wash and drain chicken breasts.
  • Pound until very thin (the thinner the chicken breasts the better).
  • Mix breadcrumbs, flour, and Parmesan cheese together.
  • Place milk in dish for dipping.
  • Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
  • Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
  • Add more oil as needed.
  • Remove and drain chicken; keep warm.
  • Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
  • Drain and return to pot.
  • Add sauce and toss to coat.
  • Place pasta with sauce on plate, and top with chicken breast.
  • Serve, passing additional Parmesan separately.

Nutrition Facts : Calories 1198.8, Fat 74.2, SaturatedFat 37.6, Cholesterol 346.1, Sodium 786.3, Carbohydrate 75.4, Fiber 4.2, Sugar 4.2, Protein 58.1

LOUISIANA CHICKEN PASTA RECIPE - (4.4/5)



Louisiana Chicken Pasta Recipe - (4.4/5) image

Provided by á-68968

Number Of Ingredients 20

CHICKEN
4 tbsp. vegetable oil
6 bonless skinless chicken breast halves
3/4 cup breadcrumbs
1/4 cup parmesan cheese (grated)
1 cup milk
2 tbsp. flour
CAJUN SAUCE
1 tbsp. butter
1 small yellow bell pepper (chopped)
1 small red bell pepper (chopped)
3/4 small red onions (chopped)
3 whole garlic cloves (minced)
1 tsp. crushed red pepper flakes
1 1/4 pints whipping cream
1 cup low sodium chicken broth
4 tbsp. fresh basil (thinly sliced)
1 cup grated parmesan cheese
1 (12 oz.) package bow tie pasta
1 cup mushrooms (sliced)

Steps:

  • 1. Melt butter in a large skillet over medium heat. 2. Add yellow and red bell peppers, mushrooms, and onion to same skillet, until crip-tender, about 4 minutes. 3. Add garlic and crushed red pepper flakes to skillet and saute 3 minutes. 4 4. Add whipping cream and chicken stock. 5. Simmer until sauce re-heats and thickens slightly, about 5 minutes. 6. Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. 7. Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken. 8. Wash and drain chicken breasts. 9. Pound until very thin (the thinner the better). 10. Mix breadcrumbs, flour, and Parmesan cheese together. 11. Place milk in dish for dipping. 12. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. 13. Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through. 14. Add more oil as needed. 15. Remove and drain chicken; keep warm. 16. Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. 17. Drain and return to pot. 18. Add sauce and toss to coat. 19. Place pasta with sauce on plate, and top with chicken breast. 20. Serve, passing additional Parmesan separately.

LOUISIANA CHICKEN PASTA (CHEESECAKE EATERY-INSPIRED)



Louisiana Chicken Pasta (Cheesecake Eatery-Inspired) image

Wonderful, indulging recipe the whole family loves. Impressive dinner party dish, as well.

Provided by Kristina Harrison Krueger

Categories     Chicken Breasts

Time 1h15m

Yield 12

Number Of Ingredients 22

2 pounds skinless, boneless chicken breast halves
1 cup grated Parmesan cheese, divided
1 cup panko bread crumbs
2 eggs
½ cup all-purpose flour
¼ cup extra virgin-olive oil, divided
¼ teaspoon black pepper
¼ cup white wine
1 (16 ounce) package penne pasta
1 cup sliced fresh mushrooms
1 small red onion, chopped
1 yellow bell pepper, cut into matchsticks
1 red bell pepper, cut into matchsticks
¼ cup white wine
1 tablespoon garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups heavy cream
1 cup chicken stock
1 tablespoon dried basil
1 ½ teaspoons Cajun seasoning
½ teaspoon red pepper flakes, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay chicken breasts flat on a cutting board and slice horizontally into 2 thin pieces using a sharp knife.
  • Place 1/2 cup flour in a shallow bowl. Mix 1/4 cup Parmesan cheese and panko bread crumbs together in a separate shallow bowl. Beat eggs together in another shallow bowl.
  • Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat.
  • Dredge chicken in flour, dip in cheese-bread crumb mixture, and coat with eggs. Place chicken in the hot skillet and cook until evenly browned, about 5 minutes per side. Transfer skillet to the oven.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat remaining olive oil in a skillet over medium-high heat. Add mushrooms and onion; saute until tender, 3 to 5 minutes. Add yellow bell pepper, red bell pepper, white wine, and garlic. Cook until peppers are softened, 3 to 5 minutes more. Remove vegetables from pan.
  • Melt butter in the same skillet; add 2 tablespoons flour and whisk well. Add cream and chicken stock; whisk constantly until bubbling and thickened, 5 to 7 minutes. Remove from heat; stir in basil, Cajun seasoning, and red pepper flakes. Return pasta and vegetables to the sauce; mix in remaining 3/4 cup Parmesan cheese. Lay baked chicken on top.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 42.2 g, Cholesterol 115 mg, Fat 21.4 g, Fiber 2.1 g, Protein 26 g, SaturatedFat 9.7 g, Sodium 332.8 mg, Sugar 2.6 g

LOUISIANA CHICKEN



Louisiana Chicken image

Green peppers and mint add a surprise to this Southern-style recipe. A roasting bag keeps the chicken moist and flavorful.-Jill Werle, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

1 tablespoon all-purpose flour
1 roasting chicken (3-1/2 to 5 pounds)
1 teaspoon salt
1 teaspoon cayenne pepper
3 medium onions, quartered
6 large potatoes, peeled and quartered
6 medium carrots, cut into 2-inch pieces
2 medium green peppers, quartered
2 garlic cloves, peeled
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried mint or 1 tablespoon minced fresh mint
2 cups chicken broth
1 tablespoon Worcestershire sauce
7 drops bitters, optional

Steps:

  • Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.

Nutrition Facts : Calories 496 calories, Fat 14g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 688mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein.

LOUISIANA CHICKEN AND PASTA



Louisiana Chicken and Pasta image

This skillet dinner has it all - pasta, chicken, bacon and beans blended together to make a wonderful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 12

8 oz. (2 cups) uncooked gemelli (pasta twists)
4 slices bacon, cut into 1/2-inch pieces
2 boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 cup diced green bell pepper
1 medium onion, finely chopped (1/2 cup)
1 (15-oz.) can black-eyed peas or garbanzo beans, drained
1/2 cup Progresso™ chicken broth
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic-pepper blend
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons chopped fresh parsley, if desired

Steps:

  • Cook gemelli to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, cook bacon in large skillet over medium heat until crisp. Add chicken, bell pepper and onion; cook 4 to 6 minutes or until chicken is browned, stirring occasionally.
  • Add all remaining ingredients except parsley; mix well. Reduce heat to medium-low; cover and cook until chicken is no longer pink in center, stirring occasionally. Stir in gemelli; cook and stir until thoroughly heated. Sprinkle with parsley.

Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 35 mg, Fat 1, Fiber 8 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 1/2 Cups, Sodium 620 mg, Sugar 5 g

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From allchilipepper.com


LOUISIANA CHICKEN PASTA RECIPE - FLAVORITE
Melt butter in large skillet over medium heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
From flavorite.net


LOUISIANA CHICKEN PASTA RECIPE - CULLY'S KITCHEN
2013-07-16 2 boneless skinless chicken breasts-about 1 pound (cut into bite-sized pieces); Salt and pepper; Cajun seasoning; 8 oz. bow-tie pasta; For the sauce; 1 tablespoon butter; 1 tablespoon olive oil; 1 red bell pepper (cut into 1-inch pieces); 1 green bell pepper (cut into 1-inch pieces); 1/4 cup yellow onion (finely chopped); 8 ounce s fresh mushrooms (sliced); 3/4 …
From cullyskitchen.com


LOUISIANA CHICKEN PASTA CALORIES - THERESCIPES.INFO
Calories in Louisiana Chicken Pasta - Calorie, Fat, Carb ... new recipes.sparkpeople.com. Calories per serving of Louisiana Chicken Pasta 200 calories of bowtie pasta, (2 oz) 71 calories of Chicken Breast (cooked), no skin, roasted, (0.25 breast, bone and skin removed) 30 calories of Olive Oil, (0.25 tbsp) 26 calories of Butter, salted, (0.25 tbsp) 21 calories of Milk, nonfat, (0.25 …
From therecipes.info


LOUISIANA CHICKEN PASTA | COPYCAT CHEESECAKE FACTORY …
2022-03-07 Step 3: Saute the veggies. Lauren Habermehl for Taste of Home. Wipe the skillet clean with a paper towel and then return to the stovetop over medium heat with 2 tablespoons of olive oil. Add the bell peppers, green onions and mushrooms and saute until tender, about 7-8 minutes. Remove to a bowl and set aside.
From tasteofhome.com


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